Chocolate Mud Cake

INGREDIENTS

• 1½ cups strong coffee
• 250 g butter
• 2 cups brown sugar
• 250 g Cadbury Dark Cooking Chocolate, chopped
• 2 eggs
• 1½ cups plain flour
• ¼ cup self-raising flour
• ¼ cup Cadbury Bournville Cocoa

Chocolate Glaze.
½ cup (125ml) cream
150g dark chocolate, broken into pieces
20g unsalted butter
1 tablespoon liquid glucose

METHOD

Preheat the oven to 150°C. Place the coffee, butter, brown
sugar and chocolate in a saucepan. Stir over a low heat until
the sugar dissolves and the chocolate melts. Pour into a mixing
bowl. Cool to room temperature. Add the eggs and beat well. Sift
the dry ingredients and add. Mix well.
Pour the batter into a greased and lined 28 x 18 cm slab pan (or
a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer
inserted in the cake comes out cleanly. Allow to cool in the
pan. Dust with icing sugar to serve.
Place glaze ingredients in a saucepan. Stir over low heat until
smooth. Cool for 15 minutes until thickened. Spoon over cake. Stand
until glaze has set. Serve with thick cream

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